Study on the Probiotic Properties of Xinjiang-Characteristic Selenium-Enriched Lactic Acid Bacteria and the Distribution of Selenium Element

Selenium, a crucial trace element, has garnered significant attention in functional food development due to its effective conversion into organic forms. This study systematically investigated the selenium enrichment potential and metabolic regulation mechanisms of 50 lactic acid bacteria (LAB) strains from Xinjiang. Through sodium selenite tolerance tests, eight core strains with over 80% selenium enrichment were selected, with optimal enrichment conditions being a 37 ◦C temperature, 2% sodium...